photo by Lavender Lynn
- Ready In:
- 2 ripe avocados, peeled and seeded
- 3⁄4 teaspoon ground cumin
- 1 roma tomato, diced (any type of tomato will do)
- 1⁄2 cup red onion, chopped
- 1⁄2 red pepper, seedless, minced
- 4 teaspoons lime juice (fresh if possible)
- 3 drops hot sauce
- salt and pepper
- Puree advocados in food processor.
- Add remaining ingredients and mix well.
- Serve chilled with tortilla chips.
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Accents of this guacamole are the lime juice and cumin, which some of us loved and one of us didn't care for. That said, this is a primo guacamole that would present itself well in a party buffet. We used halved grape tomatoes which provided a color accent, but not very different from diced Romas. Made for Pick A Chef Spring 2008.
Just so you know ~ I'm definitely NOT a fan of the avocado, but I have made a few quacamole dips for guests, & from all indications, this is one of the best! I even managed to have a bit of it! I did MINCE the tomato, onion & red pepper, & I did use only a dash more than 1 drop of hot sauce! (Cowards like me come in all shapes, sizes & ages!) Anyway, guests loved it so I'll go along with them on this one! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
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I am always checking Recipezaar for new recipes or looking for copycat recipes of something I have had while eating out. While I enjoy cooking, I am more of a desserts freak myself. I love making all kinds of desserts and sharing them with my family. My husband tends to do more of the cooking (and I must admit, does a fantastic job) but I am still on the search for yummy new recipes. And in case anyone is wondering, my name (Eat! Eat! You're skin and bones!) is from a Seinfeld episode. I chose it b/c (A) Seinfeld is soo funny and, (B) I am notorious for making people try things even if they refuse repeatedly. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">